pescatariannut-freesoy-free
Stuffed Herrings
From Miss Cameron's cookery book, 1898
Serves 4
Mackerel can be dressed in the same way.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
281Calories
14 gProtein
41 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories281 kcal
Protein14 g
Carbohydrates41 g
Fiber2.6 g
Sugars3.6 g
Total Fat12 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol78 mg
Sodium456 mg
Potassium211 mg
Calcium126 mg
Iron3.2 mg
Magnesium34 mg
Phosphorus179 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.3 mcg
Vitamin C0.2 mg
Vitamin A27 mcg
Vitamin E0.4 mg
Vitamin K3.8 mcg
Vitamin B60.2 mg
Vitamin B123.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.6 mg
Folate69 mcg
Choline61 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 14. The excerpt below is the record exactly as published.
Stuffed Herrings. Four fresh herrings, J lb. bread crumbs, 1 tablespoonful chopped parsley, 1 oz. butter, 1 egg, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.